Get cozy with this rich and creamy Old Fashioned Potato Soup. When you are looking for some simple and delicious comfort food this easy potato soup recipe is for you!
Similar to our Loaded Sweet Potato Soup it's topped with crispy bacon and cheese. Best of all start to finish it'll take you less than 45 minutes to prep, cook, and serve.
Related Recipe: Easy German Potato Soup With Sausage
Why You'll Love This Soup
Ease. This is a really easy homemade potato soup recipe that only requires simple, everyday ingredients. Most likely you'll just need to do some fridge and pantry shopping. And this soup is a One-Pot Meal!
Flavor and Texture. Creamy, rich, and delicious. Customize the texture to your own liking. One option is to run the immersion blender until the soup is perfectly smooth.
Time. Ready to be served in less than 45 minutes. This soup is pure comfort food and can easily be put together even on busy weeknights.
Leftover Rating. This homemade soup is everyone's favorite because it reheats well and tastes great on days two and three.
Ingredients
- 3-4 large RUSSET POTATOES - peeled and diced potatoes
- 1 medium ONION - chopped
- 3 cloves GARLIC - minced
- 1 tablespoon BUTTER - unsalted
- 2 cups VEGETABLE BROTH
- 2 cups (whole) MILK
- 3 cups (8 ounces) CHEDDAR CHEESE - shredded
- ½ teaspoon NUTMEG
- 1 tablespoon SUGAR
How To Make This Old Fashioned Potato Soup Recipe
- Use a soup pot (or Dutch Oven) to fry the bacon until crispy. Remove the bacon and set aside
- Add butter to the bacon drippings.
- Add the potatoes, onions, and garlic and sauté over medium heat for 5 minutes.
- Deglaze the mixture with milk and vegetable broth. Add sugar and nutmeg. Bring to a boil. Reduce heat to medium-low heat and simmer for 20 minutes or until the potatoes are soft.
- Add ⅔ of the shredded Cheddar cheese. Use a hand mixer and blend the soup until smooth. If desired season with salt and pepper to taste.
- Serve immediately and top with remaining Cheddar cheese and crispy bacon.
Recipe Success Tips
- Shredded Cheddar. Avoid store-bought, shredded Cheddar cheese. Packaged shredded cheese has unwanted fillers and additives.
Instead, grate an 8 ounces piece of cheese. It makes for a creamier soup and is less expensive. - Scallions. Adding a few sliced scallions adds a delightful bit of extra crunchiness.
- Dairy. This old-fashioned potato soup is made with milk. But you could also use some heavy cream for added creaminess.
- Time Saving Tip. You don't need to peel the potatoes. Simply wash and scrub them well. You can also use this produce cleaner to make sure your potatoes are squeaky clean.
And the potato skin is actually full of flavor. So why do I peel the potatoes in this recipe? My husband prefers peeled potatoes. 😉 - The Right Type Of Potatoes. For this recipe, you'll want very starchy potatoes. That's why Russets potatoes with their mealy texture are perfect for this recipe.
You could also use Yukon Golds for this recipe. But you'll want to avoid using waxy potatoes such as new potatoes, fingerlings, or baby potatoes.
Storing and Keeping
This homemade old fashioned potato soup will keep for 3-5 days in the fridge. I recommend this airtight container to store the soup.
Unfortunately potato soup doesn't freeze well.
Soups You've Got To Try
- Mushroom Soup - made from fresh and dried mushrooms
- Hungarian Goulash - a hearty European beef stew recipe
- Creamy Shrimp Soup - a gem amongst creamy soup recipes, easy and outrageously delicious
- Tomato Soup - flavor, flavor, flavor, and just 4 ingredients
- Classic Chili - comfort food in a bowl
- Hearty Chicken and Potato Soup - a soup made with simple ingredients but big bold flavors
Old Fashioned Potato Soup
Ingredients
- 12 ounces bacon sliced
Vegetables
- 3-4 large russet potatoes peeled and diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon butter unsalted
Liquids
- 2 cups vegetable broth
- 2 cups milk
Cheese
- 3 cups Cheddar shredded
Instructions
- Use a soup pot (or Dutch Oven) to fry the bacon until crispy. Remove the bacon and set aside
- Add 1 tablespoon of butter to the bacon fat. Once melted, add the diced potatoes, onion, and garlic. Sauté for 5 minutes, stirring frequently.
- Deglaze the mixture with vegetable broth and milk and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes or until the potatoes are soft.
- Add ⅔ of the cheddar cheese to the soup. Use a hand blender and blend until the soup is creamy. If desired season with salt and pepper.
- Serve immediately. Top with crispy bacon bits and remaining cheddar.
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